A few ingredients in one pot are all that’s needed to get this meal on the table in 30 minutes or less.
Nutrition Facts
Creamed Tuna and Vegetables
Calories
207 Per ServingProtein
22g Per ServingFiber
3g Per ServingCost Per Serving
$2.10Nutrition Facts
Calories | 207 | |
---|---|---|
Total Fat | 6.0 g | |
Saturated Fat | 1.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 2.0 g | |
Monounsaturated Fat | 1.5 g | |
Cholesterol | 37 mg | |
Sodium | 245 mg | |
Total Carbohydrate | 18 g | |
Dietary Fiber | 3 g | |
Sugars | 5 g | |
Protein | 22 g |
Dietary Exchanges
1 starch, 2 lean meat
Ingredients
-
3 cups frozen mixed vegetables, such as peas, carrots, baby corn, and snow peas or peas and carrots -
1 10-ounce can unsalted or low-sodium condensed cream of chicken soup -
1/2 cup bottled or canned no-salt-added sliced or pieces and stems mushrooms, drained -
2 5-ounce cans very low sodium white or light tuna in water, drained and flaked, 2 5-ounce cans boneless, skinless salmon in water (lowest sodium available), drained and flaked, or 2 5-ounce cans chicken breast in water (lowest sodium available), drained and flaked -
1/3 cup fat-free, low-sodium chicken broth or water -
1/2 teaspoon dried tarragon, basil, or oregano -
1/4 teaspoon pepper
Directions
-
In a medium saucepan, stir together all the ingredients. -
Cook, covered, over medium heat for 20 minutes, stirring occasionally.